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Improving iron status of children in a semi-arid area in Kenya; the potential of amaranth grain flour.
Mutie, Catherine
(PhD candidate)
Kok, Frans
(Promotor)
Brouwer, Inge
(Co-promotor)
Human Nutrition and Health
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/07
→
7/09/12
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Countries
Kenya
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Iron Deficiency
Food Science
100%
Amaranth
Food Science
100%
Porridge
Food Science
93%
Micronutrient
Food Science
53%
Iron
Food Science
46%
Iron-Deficiency Anemia
Food Science
40%
Nutrition
Food Science
13%
Ferritin
Food Science
13%
Research output
Research output per year
2012
2012
2012
1
internal PhD, WU
Research output per year
Research output per year
Efficacy of amaranth grain (Amaranthus cruentus) on anaemia and iron deficiency in Kenyan pre-school children
Macharia-Mutie, C. W.,
7 Sept 2012
, [S.l..
167 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Iron Deficiency
100%
Amaranth
100%
Porridge
93%
Micronutrient
53%
Iron
46%